To serve a reduced-calorie dish that is ready in about 15 minutes. I came up with this fast simple recipe. I think the lime juice adds a different fresh flavor to the mild taste of the fish.
—Nick Nicholson, Clarksdale, Mississippi
Once the tuna hits the grill, do not move it around or it may tear the tuna. This recipe is for tuna that is still pink in the middle (medium rare). Increase the cooking time for tuna that is more cooked through. —Vance E. Werner Jr., Franklin, Wisconsin
This traditional cooking technique imparts flavor into every bite of your meal, and it requires very little clean-up. I like to serve fish still wrapped in parchment or foil for each person to open. —Jill Anderson, Sleepy Eye, Minnesota
"I got the idea for this recipe from my brother-in-law, Brett, a fabulous 'experimental' cook," says Katherine Nelson of Palmdale, California. "Even the pickiest of eaters will crave more of this dish, so you might want to double the recipe!"
"The most time-consuming thing about this recipe is chopping the vegetables-and that takes just seconds," notes Annette White of Whittier, California. Broccoli, cauliflower and carrots perk up her seafood entree, which goes from oven to table in less than half an hour.
If you're looking for a simple fish dish, make this Italian-inspired recipe that combines salmon, broiled grapefruit and a fragrant gremolata. Halibut may be substituted for the salmon. —Gilda Lester, Millsboro, Delaware
I enjoy fish very much, and I especially like it fried. But my doctor has said it's a no-no! So this is a very tasty way to prepare fish without adding lots or extra fat and calories. —Anne Powers of Munford, Alabama